Cincinnati City Magazine » Dining

Joe’s Crab Shack offers free beer…tomorrow

admin — Fri, 25 Jun 2010 13:07:40 +0000

The first time I ever walked into a Joe’s Crab Shack restaurant, the first thing that caught my eye was a sign that hung above the hostess stand that stated “Free Beer.” I was psyched and felt as though I had found my new favorite restaurant, but then I read the last word on the sign. It said “Tomorrow.” I was disappointed, but I had to admit that it was pretty funny, and since I was traveling and on the road alone I sat at the bar. I ordered the broiled seafood sampler and an ice cold Corona, and it was truly a fantastic meal that I enjoyed thoroughly.

I don’t like to recommend chain restaurants because I think it is important to support local businesses, but Joe’s Crab Shack is fun, informal, and just plain delicious when you happen to find yourself in one of their locations that is well managed and staffed adequately. I have had some experiences at some of their restaurants that was a notch below that first time that really impressed me, but that is to be expected when you are dealing with chains. If you are interested in checking out their menu, locations, and other interesting tidbits of Joe’s lore, click the link below. And maybe you can figure out how to get there “tomorrow” to get your free beer, because I haven’t been able to do so, try as I might.

Joe’s Crab Shack

Pasta: good or bad?

admin — Fri, 16 Apr 2010 16:15:20 +0000

There are so many seemingly conflicting opinions out there about the best and worst ways to eat that is indeed very confusing. It would seem to me from personal experience and from anecdotal evidence culled from conversations with friends that different approaches work better for some than for others. The best way to keep your weight in check and stay healthy depends on your lifestyle, your taste, and your personal weaknesses.

So we would now like to take a look at pasta. Many people swear by low carb diets, and of course pasta is a food that is high in carbs. So it must be bad, right? Well, I once lost forty pounds using pasta as the basis for my entire diet. But, I was also running 30-50 miles per week during that period, and pasta was part of a low fat, high carb approach to keeping my energy level up while exerting myself to that extreme.

On the other hand, I have lost thirty pounds at a different point in my life by eating zero pasta while engaging in a low carb approach to eating while exercising more moderately. So in the end, there is no definite right or wrong. Whole wheat pasta is definitely better for your health than pasta made with refined flour if you are going to eat it. One can eat a whole wheat pasta dish that is prepared with a light marinara sauce and lightly sautéed vegetables and enjoy a truly healthy meal. There are other approaches that are full of saturated fat and are off-the-charts in terms of calories and sodium.

I came upon this article in Men’s Health that breaks down seven of the least healthy pasta dishes that are on the menu at some of the most popular chain restaurants in the country, and it suggests more healthy alternatives. I’m linking to it below, and in closing, like most things, the answer to the pasta question is one of common sense. Pasta can be healthy if it is the right pasta prepared the right way, and it can be quite the opposite if the recipe was not conceived with healthy nutrition in mind.

Worst Pasta Dishes

Fresh organic salad for those warm spring days

admin — Fri, 16 Apr 2010 15:45:41 +0000

We are extremely fortunate here in the United States on a number of different levels, but one of our advantages is the fact that we have so many different foods available to us year around. It is no secret that Americans have a tendency toward obesity, and all of that good food that is out there is extremely enticing, and over time, indulging in it can add on a significant amount of poundage.

One way to approach weight management is to alter the relativity of your tastes. If you always eat very sweet and/or salty foods, things that are more balanced in salt and sugar content taste bland. But if you make a point of limiting your intake of these very “tasty” foods, middle-of-the-road fare tastes much better. It is certainly satisfying to consume a rich or fatty meal that you thoroughly enjoy, but it is also a good feeling to make a nice fresh salad and come away nourished physically while feeling a sense of having done the right thing by your health.

None of the above is much of a revelation, but we do want to make a suggestion that some people may not consider. Personally, I grew kind of tired of eating the same old salads with iceberg lettuce and genetically modified vegetables, and when I expressed this to a friend he suggested I try organic ingredients. He said they just taste better. I was very skeptical, but I tried it, and he was right, I enjoyed the salad more than I had in years. It is more expensive, yes, but it is worth it, at least some of the time or with some of the ingredients being organic.

With the warmer weather approaching, lighter eating becomes more appealing, so do yourself a favor and try a nice organic salad rather than a fast food “bypass burger” and adjust your

Finding a good restaurant

admin — Fri, 02 Apr 2010 17:12:54 +0000

The fact is that the best way to find a good restaurant in a given city is to speak with people who have some knowledge of the dining scene in that area and absorb their word-of-mouth recommendations. When you search the Internet or some travel guide or local publication to get a feel for the lay of the land, you are going to run into marketing copy rather than actual facts about the restaurant in question. It is true that some perfectly good restaurants also have good advertising that does in fact accurately describe their offerings, but that may be the exception rather than the rule, especially when you are talking about the big chain restaurants.

One of the great things about the Internet is that it facilitates communication between ordinary people who would otherwise have no contact with one another. The phenomena of reviews has been of great assistance for people trying to locate a good restaurant. You do have to be careful that the reviews are not being written by shills, but if you visit a site that has a broad enough sampling of reviews you can get a genuine feel for the overall approval rating their customers are giving them. Sites like Citysearch offer a good quantity of reviews, so you can get an idea of what you will be getting into before you make your dining choice.

Dining out is one of the simple pleasures that make life worth living, so treat yourself to nice meal soon, but make sure that you do your homework first so you’re not disappointed.

Honor “The Big Fellow” with a touch of Michael Collins Irish whiskey

admin — Fri, 02 Apr 2010 16:07:46 +0000

Michael Collins was a famed Irishman who was instrumental in leading the country to independence in 1921. There is a brand of Irish whiskey that bears his name these days, and since today is St. Patrick’s Day and everyone is feeling a touch of the Irish, why not honor the spirit of Irish independence with a little taste of Michael Collins Irish whiskey? Collins was known as “The Big Fellow,” and the potent potables that wear his name pack a large punch, but when you imbibe in moderation, you enjoy the best of both worlds.

The story of Irish whiskey is said to go back to the 6th century when the Irish would bring along a store of “uisce beatha” or “water of life” — the spirit that we now call whiskey. The Michael Collins facility is one of just three remaining whiskey distilleries in Ireland, and they are the only one that is fully Irish-owned and independent. Enjoy the festivities this St. Patrick’s day, and don’t hesitate to call out the name of “The Big Fellow” when you belly up to the bar at your favorite Irish pub.

Vegetarian cooking

admin — Sat, 06 Mar 2010 00:15:18 +0000

In American culture we are told by the media at a very young age that eating meat is a no-brainer and that meat = food. When I was growing up, my family owned a small restaurant in the northeast, New Jersey to be exact, and my palette was developed on burgers, philly cheesesteaks, sausage, bacon lettuce and tomato sandwiches, and the like–admittedly, all very tasty foods. And I must say, I really enjoyed them.

But long story short, as I got older, I recognized that these types of foods are not that good for you unless you only eat them in moderation, so I started to eat some vegetarian meals. This was many years ago, and I have been eating them ever since. The point of this article is not to try to convert anyone to becoming a vegetarian. It is to try to chop away at the “us against them” mentality between vegetarians and those who eat meat. What I would like to convey is the fact that there are many vegetarian foods that I was totally unaware of back before I started eating mostly vegetarian that are really tasty. I think that a lot of “anti-vegetarians” may want to rethink the health aspect of the equation and add some vegetarian meals into their diets.

It is true that meat for every meal has traditionally been the American way. But then again, high blood pressure, heart disease, obesity, diabetes, colon ailments and high cholesterol have become the American way as well. Perhaps a more balanced and intelligent approach to eating and exercising would help to keep people healthier. If you can develop a taste for some vegetarian meals and really enjoy them, your tastes will change somewhat and you will find it easier to eat a more balanced diet.

St. Patrick’s Day dining and good cheer

admin — Sat, 06 Mar 2010 00:00:39 +0000

As the calendar has turned around to the month of March, the hints of the first days of spring beckon, and for the Irish, St. Paddy’s day enters the picture. We say “for the Irish,” but the fact is that we are all Irish on St. Patrick’s Day–at least anyone who is willing to wear a touch of the green and/or tip back a pint o’ Guinness or some other appropriate potent potable. This fun annual event is a great time to get out and head to your favorite Irish style pub (or Irish pub-for-a-day) and celebrate.

This year St. Patrick’s Day, which is celebrated on March 17th, is taking place on a Wednesday, so it is a great excuse to get in some “hump day” good cheer. A lot of places like to serve the old Irish stand-by corned beef and cabbage with boiled potatoes, and what better time to let the chips fall as they may and dig right in? St. Patrick’s Day dining may consist of somewhat predictable fare, but it is traditional, tasty, and delicious all the same.

Plus, did I mention the libations? I did? Okay, well then, let me elaborate. I lot of places serve green beer on St. Patrick’s day, and if that’s the way that you prefer to tune into the spirit of the day, more power to you. But as a purist (who just happens to be named Patrick), let me suggest that you at least sample some Irish whiskey like Bushmills, Michael Collins, Jamison, Shanahans, or Tullamore Dew, on the big day and then wash it down with your green beer (if you must–but I really have to recommend that you 86 the green stuff and go for the real thing–Guinness!)

Come Thursday, you can open your eyes, struggle to the bathroom, look in the mirror, and greet yourself by saying “Top o’ the mornin’ to you.” You then may want to call in to work, but hey, that’s why they give you sick days.

The future of dining out

admin — Tue, 23 Feb 2010 19:38:44 +0000

We are told that there is an unemployment rate of around 10% here in America, but that statistic represents the number of people who are collecting unemployment benefits from the government, not the true total of unemployed people. And it certainly doesn’t represent the number of people who are working at jobs that may or may not be providing enough income to meet their basic survival needs. It is said that half of the ever-growing number of Americans who are living in their cars because they can’t afford to keep a roof over their heads actually have a job.

The labor prognosticators have been telling us for years that the future of job growth in this country lies in the service industry, and that is really exciting news for those of us who are unemployed, and those Americans who are underemployed. Concerning the latter group, you can be heartened by the fact that if you are working at a job that is not paying you a living wage when you are qualified to do something more enriching professionally and economically, service industries may be hiring. But wait, you say that you already work in the service industry, and that is why you are underemployed? Well that just does not compute, Will Robinson.

So this article is about the future of dining out. Within the next few years, restaurants will have 100 waiters and waitresses for each customer, all making $2.10 an hour (+ tips!), and they will all live behind the chain restaurants what are owned by a handful of global corporations in tent cities, eating government cheese and sharing in the occasional communal bowl of squirrel stew. The customers will need police escorts to get to and from their cars, and the cooks, and there will be many, will be forced to taste the food before it is served (for safety reasons). Many will perish, but it will weed out the bad blood, and undertaker schools will enjoy a boost in enrollment, creating still more jobs in the service industry.

Absinthe making a comeback

admin — Wed, 17 Feb 2010 21:33:56 +0000

People who enjoy exploring interesting and unusual libations inevitably find their way to the spirit know as absinthe, and until relatively recently it was largely unavailable throughout the United States and most of Europe. There is a certain mystique surrounding absinthe, and its allure is all but irresistible to those intrepid imbibers among us. These days absinthe is making a comeback, and more and more people are wondering what it is, how it makes you feel, and where they can get some so they can try it for themselves.

What is Absinthe?

Absinthe is a distilled spirit that is made with a unique mixture of herbs, the result of which is a bright green liquor that seems to glow under the light. (People who drink absinthe tend to glow as well, but that’s another story.) At the foundation of traditional absinthe are what are commonly referred to as “the holy trinity,” namely anise, fennel, and wormwood. Other botanicals that are common to many absinthe recipes include hyssop, angelica, nutmeg, juniper, and lemon balm. Other than alcohol, the compound thujone (which comprises most of the substance of wormwood oils) is said to be the primary psychoactive ingredient in absinthe, but recent studies suggest that the small concentrations of thujone that are present in absinthe may not be enough to have any significant effects.

Effects of Absinthe

The effects of absinthe are controversial and debatable, which is why it went from being introduced as a medicinal cure-all in the late 1700s to an immensely popular French potable by the latter part of the 19th century until it was finally banned in 1915. Absinthe was enjoyed by people of all social classes, and it was particularly popular among artists and intellectuals, including people like Baudelaire, Picasso, Degas, Verlaine, Manet, Van Gogh, Oscar Wilde, Ernest Hemingway and others. The hysteria that led to the banning of absinthe was based on the belief that it had a dangerous hallucinogenic effect via the powerful psychoactive properties of thujone. Contemporary research debunks these theories, and the consensus seems to be that absinthe provides a pleasant sense of alcohol inebriation coupled with a heightened sense of alertness and mental acuity.

Where Can I Get Absinthe?

At present, absinthe is available in many liquor stores and bars around the world, including here in the United States. However, you never know exactly what you are getting unless you make it for yourself. There a number of websites that sell kits that provide the ingredients and instructions for making your own absinthe, so if you are interested, do your research online and give it a try. A taste of absinthe would be an interesting addition to your next dinner party!

Dining out is a great release

admin — Wed, 17 Feb 2010 21:14:51 +0000

If you are lucky enough to have a job, you invariably work hard throughout the week and find yourself juggling the time demands of your job with the other responsibilities that you have, and that can be stressful. Many Americans these days have to consider the time involved when they are planning meals for themselves and their families, and this includes the time spent shopping as well as actually preparing the meals. As a culture we have been able learn to do this rather efficiently in most cases, but it is certainly a situation that is less than ideal.

One of the best life lessons we can learn is that the simple things are what make life living, and we need to take advantage of the pleasures out there that are easily within reach. Dining out is a great way to reward yourself after a hard week at work, and making a practice of going to one of your favorite restaurants on a Friday or Saturday evening does you a lot of good on a few different levels. Clearly, the food is key, and there are many folks out there who are somewhat challenged in the culinary realm, so it is a treat to be able to enjoy a nice meal that has been prepared by a professional.

But the dining experience is more than just the food. It is an event of sorts that gets you out of the house and out of your normal routine, and it is an opportunity to chat with your family and/or friends in a relaxed environment, release some stress, and live a little! If you have he means and you enjoy find dining, that’s great, but if you are on a budget you can also find a nice restaurant matches your budget and enjoy the experience all the same. So the next time you’re tempted to pop a frozen dinner in the oven on a Friday after work…think again, use your imagination, gather up the crew and enjoy a nice dinner on the town.